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Barbecued Lima Beans

Charles.Durand's picture
  Dried large lima beans 2 Cup (32 tbs), sorted and washed
  Boiling water 5 Cup (80 tbs)
  Salt pork 1⁄2 Pound, diced to make 1/2 cup
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Fat 1⁄4 Cup (4 tbs)
  Condensed tomato soup 10 3⁄4 Ounce (1 can)
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Worcestershire sauce 2 Teaspoon
  Dry mustard 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Chili powder 3⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon

Add lima beans to boiling water gradually so boiling will not stop.
Simmer 2 minutes.
Remove from heat; set aside 1 hour.
Add salt pork to lima beans in saucepan.
Cover and bring rapidily to boiling.
Simmer about 1 hour, stirring occasionally.
Cook onion, green pepper, and garlic in hot fat in a skillet.
Add soup and remaining ingredients; mix well.
Cook over low heat 10 minutes.
Drain lima beans and salt pork, reserving liquid.
Blend liquid into soup mixture.
Turn half of lima beans and salt pork into a greased 2-quart casserole.
Cover with half of soup mixture.
Bake at 350°F 20 to 30 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2801 Calories from Fat 2156

% Daily Value*

Total Fat 240 g369.1%

Saturated Fat 83.3 g416.6%

Trans Fat 0 g

Cholesterol 240.3 mg80.1%

Sodium 6457.7 mg269.1%

Total Carbohydrates 119 g39.7%

Dietary Fiber 20.9 g83.5%

Sugars 34.5 g

Protein 39 g78.5%

Vitamin A 63.2% Vitamin C 206.4%

Calcium 21.9% Iron 74%

*Based on a 2000 Calorie diet

Barbecued Lima Beans Recipe